Breakfast Tacos
These tacos allow a lot of room for your campers' individualized tastes. It's always a favorite!
Ingredients
- 10 dozen eggs
- 2½ cups half and half (or whole milk)
- 7 lb breakfast sausage (browned and crumbled)
- 40 oz frozen onion and pepper blend (thawed and warmed)
- 5 lbs cubed, roasted potatoes (make extra for a previous meal and save, or use frozen hash browns)
- 1 stick unsalted butter, melted (or reserved bacon grease)
- 5 lb Mexican cheese blend
- 200 soft taco sized flour tortillas and/or corn tortillas
- Picante sauce
Instructions
- Preheat oven to 325℉. In a large bowl, scramble 1 dozen eggs with ¼ c half and half. Pour into greased full steam pans and repeat with remaining eggs and half and half. Fill pans only to 1-2" depth of egg.
- Bake eggs for about 20 minutes, stirring every few minutes. until they reach your desired doneness.
- Crumble and brown the breakfast sausage in a large skillet. Drain in paper towel lined full steam pan.
- Empty frozen onions and peppers into a microwave safe bowl and heat for 3-4 minutes, stir and repeat as necessary until warmed.
- Peel and dice potatoes, place in 2 full steam pans, drizzle with melted butter or reserved bacon grease and sprinkle with salt. Roast at 400℉ for 25-30. minutes, stirring occasionally, until tender. If using frozen hash browns, spread them on a cooking sheet, drizzle with melted butter or reserved bacon grease, sprinkle with salt and bake at 375℉ for about 20 minutes or to your desired crispiness, stirring occasionally.
Notes
Put all of the ingredients into separate steam pans and let the kids choose the fillings of their tacos. You can certainly include other filling options as well if something speaks to you!
